Name: Chorizo & soft-boiled egg salad
Prep time: 10 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 g Baby New Potatoes; 4 Egg; 225 g Green Beans; 225 g Chorizo; 1 Garlic Clove; 2 tbsp Sherry vinegar; 2 tbsp Parsley

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Chorizo & soft-boiled egg salad Recipe — Recipes Zone

Method

3 steps · 32 min

01
Cook Potatoes, Eggs, and Beans
Bring a large pot of salted water to a boil. Add the baby new potatoes and cook for 12 minutes. After 6 minutes of the potatoes cooking, carefully lower the eggs into the boiling water.
For the final 2 minutes of cooking, add the green beans to the pot. Drain everything, then immediately run cold water over the eggs to stop them from cooking further.
02
Crisp the Chorizo
While the potatoes cook, fry the chorizo slices in a separate pan for 1 to 2 minutes, until the edges begin to crisp and the chorizo renders its vibrant oil. Use a slotted spoon to transfer the chorizo to a plate, leaving the rendered oil in the pan. Add the minced garlic to the pan and cook gently for about 1 minute, until fragrant but not browned.
03
Dress and Assemble Salad
Remove the pan from the heat. Stir in the sherry vinegar and chopped parsley, scraping up any browned bits from the bottom of the pan. Add the cooked potatoes, green beans, and crisped chorizo, tossing everything together to coat and season. Finally, peel the cooled eggs, cut them into quarters, and gently fold them into the salad.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	448kcal	22%
Fat	26.9g	38%
Carbohydrate	27.9g	11%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Sulphites	Contains
Gluten

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Chorizo & soft-boiled egg salad Recipe

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